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🍽️ Crispy Falafel Balls in Pita Bread

486 kcal · 30 min · 4 servings

Ingredients

• 100 g dried chickpeas
• 100 g white beans (can)
• 2 sprigs parsley
• 2 sprigs cilantro
• 1 small onion
• 2 garlic cloves
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 pinch baking powder
• salt
• pepper
• 2 small red bell peppers
• 1 lemon
• 3 tbsp olive oil
• 150 g yogurt (0.3 % fat)
• 2 tbsp tahini
• 3 tbsp carbonated mineral water
• 3 spring onions
• 1 romaine lettuce heart
• 4 pita breads
• vegetable oil for frying
• 40 g sesame seeds

Instructions

1. 1. Rinse the chickpeas under running water. Place them in a bowl and cover with fresh water. Let the legumes soak for 12 hours.
2. 2. The next day, drain the soaked chickpeas through a sieve. Rinse them again with cold water. Rinse the other beans in the sieve as well. Let both drain well. Coarsely chop the legumes in a food processor or blender.
3. 3. Wash the parsley and cilantro. Shake them dry and pick the leaves off the stems. Coarsely chop the herbs. Peel the onion and garlic. Coarsely chop them as well.
4. 4. Add the chopped herbs, onions, and garlic to the legumes. Add cumin, ground coriander, and baking powder. Puree the mixture finely. Season generously with salt and pepper. Chill the mixture.
5. 5. Quarter the bell peppers. Remove the seeds. Place them skin-side up on a baking sheet. Roast them under the preheated grill until the skin turns black and blisters.
6. 6. Place the roasted bell peppers in a bowl. Cover them with a plate. Let them steam for 10 minutes.
7. 7. Squeeze the lemon. Peel the pepper quarters. Cut them into thin strips. Mix the peppers with a few splashes of olive oil, some lemon juice, salt, and pepper.
8. 8. Whisk together yogurt, tahini paste, the remaining olive oil, 1–2 tablespoons of lemon juice, and mineral water. Season the sauce with salt and pepper.
9. 9. Trim and wash the spring onions. Cut them into thin rings. Trim and wash the salad greens. Spin them dry. Cut them into thin strips.
10. 10. Warm the pita breads according to the package instructions. Heat frying oil in a pot or deep fryer to 175 degrees Celsius. Shape the chickpea mixture into 12 small balls using damp hands. Roll the balls in sesame seeds.
11. 11. Fry the balls in batches in the hot oil until crispy. Place the finished falafel on kitchen paper to drain slightly.
12. 12. Fill the pita breads with salad, peppers, spring onions, and the falafel balls. Serve with the yogurt sauce.

Nutrition per serving

• kcal: 486
• Protein: 12 g · Fett/Fat: 31 g · Carbs: 37 g